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pheasant in cream sauce
| General Recipes
Cooking receipe to make pheasant in cream sauce under category General Recipes. You may find some video clips related to this receipe below.pheasant in cream sauceFagiano alla Cremaitalian1 young pheasantsalt and pepper1 small onion peeled1 tablespoon oil25g butter150ml double cream2 teaspoons lemon
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crisp okra
| General Recipes
Cooking receipe to make crisp okra under category General Recipes. You may find some video clips related to this receipe below.crisp okratali hui bhindi600g okra2 teaspoons cumin powder1 teaspoon turmeric powder1 teaspoon mango powder1 teaspoon coriander powder1 teaspoon chilli powder120g rice flour
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Old World Savory Euro Rye Recipe
| Bread
Type: Old World Savory Euro Rye Free Cooking Recipe - Bread Try this one! Ingredients / Directions 1 1/2 cup(s)s bread or all-purpose flour*1/2 cup(s) coarse-ground rye flour1 tablespoon wheat germ (or 2 tablespoons graham flour)2 tablespoons gluten*1 1/2 teaspoons salt1 1/2 tablespoo
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Miso Wet Rub Japanese cooking recipe
| Japanese
Ingredients 1/3 cup yellow miso 1 tablespoon minced peeled fresh ginger 2 tablespoons rice vinegar 2 tablespoons honey 1/4 teaspoon ground red pepper Directions 1Combine all ingredients, stirring well with a whisk.View related video clips[tubepress mode='tag', tagValue='Miso Wet Rub']
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Cooking receipe to make dauphinoise potato cakes under category Aga Recipes. You may find some video clips related to this receipe below.
dauphinoise potato cakes
a little melted butter
1.4kg old potatoes washed
salt and freshly ground black pepper
1 clove garlic crushed
450m1 chicken stock or water and 2 chicken stock cubes
a little chopped fresh parsley
Line the base and sides of a small roasting tin with greaseproof or nonstick baking paper and brush generously with melted butter.
Peel and thinly slice the potatoes. Arrange the slices in the roasting tin seasoning between the layers.
Blend the crushed garlic with the stock and pour some in between the layers and some over the top.
Bake on the lowest set of runners in the roasting oven covered with buttered paper for about 45 minutes.
Turn around halfway through the cooking time.
When the potatoes are tender remote from the oven and leave to become completely cold.
Using a 65mm diameter scone cutter stamp out twelve round potato cakes.
If the scone cutter is warm it will slice through the potatoes more easily. (All the rather tatty looking odd pieces of potato left over can be put in a shallow buttered dish levelled and dotted with butter then browned in the roasting oven for about 15 minutes and served for supper.)
Arrange the round cakes on well buttered lift off paper on a baking sheet brush each with butter and reheat for 12 minutes in the top of the roasting oven until hot and brown.
Scatter with chopped parsley.
A wonderful way to serve up potatoes that can be prepared ahead and reheated to serve.Traditionally dauphinoise potatoes are made with cream which is delicious but rather rich. If this is how you like them add 450m double cream instead of the stock. It is much easier to cut through the potato with the cutter when completely cold ie straight from the fridge.
Makes 12 cakes to serve about 8
[tubepress mode=’tag’, tagValue=’dauphinoise potato cakes’]
